Fried Chicken Gravy

Can anyone tell me how to make fried chicken gravy?

Leave all the chicken bits and a tablespoon more or less of oil in the skillet. Add 2 Tablespoons of flour in to the skillet. Stir it around and let it brown over medium heat until it is as brown as you want but do not burn the flower. Just long enough to cook the flour.
I add pepper to taste a pinch of salt and pour in 2 cups of milk. Stir really well then let it simmer until it is as thick or thin as you want.

My grandmother would "deglaze" the skillet with water just before adding the milk but I just add the milk turn my attention to the mashed taters and by the time I am done mashing taters the gravy
is done.

That is how this simple man makes chicken, pork chop, sausage or bacon gravy.

quote:

Originally posted by sherrymac

Can anyone tell me how to make fried chicken gravy?

thanks for the recipe, i appreciate it

Big Glenn, where'd you get my mother's fried chicken gravy recipe, almost word for word? She's been gone now for going on thirty years.

Yep, that's how my Tennessee born wife does it also. Works for me

BigGlenn, you're making me hungry, that's how my Mom made chicken gravy, she made it in an electric skillet after the chicken had been fried (them's was the good old days).

That's the correct recipe alright.

One additional trick: If you've rolled or dipped your chicken in seasoned flour, save some of that flour to use in the gravy.

Fred Sauceman
Johnson City, Tennessee

Okay everybody boo, but, my Mother and Grandmother would leave about 3T chicken grease, add 3T flour(it was always eyeballed), amke a medium dark roux, stirring, stirring, stirring, add about a quart of cold water(Hot steam to the ceiling here)stir like crazy, add more water if necessary. Let simmer for 5-10 minutes then add a splash(about 1/4c) of Carnation evaporated milk, salt and pepper to taste, this is REALLY important. I still make it this way, I guess the biggest thing here is that the above recipes(all good mind you!)are for a milk gravy which would tend to be sweeter. At any rate, good luck, and PRACTICE makes perfect!

Rusty, you think that's sweet? Sometimes, as a treat, my mom would half real milk, half sweetened condensed. We would pour it over toast instead of mashed potatoes. Yummmm!

you guys are making me hungry

Idea is right, but you need to add onions when making the rue and NO MILK! don't put cow's milk in a chicken recipie! use chicken broth!

quote:

Originally posted by bwave

Idea is right, but you need to add onions when making the rue and NO MILK! don't put cow's milk in a chicken recipie! use chicken broth!

But where I come from we call it "Milk Gravy" not "Chicken Broth Gravy"..................

to add to that, homemade biscuits with chicken milk gravy

If I were making smothered chicken, I'd most likely use the chicken broth.  I would first brown the floured chicken parts, then make a roux and use the broth.  Then, I'd pour that gravy over the browned chicken and bake!

Milk gravy, though, is THE standard for fried chicken and chicken fried steak.  I do now use either 2% milk or 1%, however.  Hey, that's healthy, isn't it?  :-)

BigGlenn


Leave all the chicken bits and a tablespoon more or less of oil in the skillet. Add 2 Tablespoons of flour in to the skillet. Stir it around and let it brown over medium heat until it is as brown as you want but do not burn the flower. Just long enough to cook the flour.
I add pepper to taste a pinch of salt and pour in 2 cups of milk. Stir really well then let it simmer until it is as thick or thin as you want.

My grandmother would "deglaze" the skillet with water just before adding the milk but I just add the milk turn my attention to the mashed taters and by the time I am done mashing taters the gravy
is done.

That is how this simple man makes chicken, pork chop, sausage or bacon gravy.

[id="quote"]quote: Originally posted by sherrymac

Can anyone tell me how to make fried chicken gravy?

[id="quote"]

I make mine the same way but, with one exception. I like using fresh ground white pepper instead of black pepper.

I think 2% works great. I just eyeball the roux, brown to the right color, then wisk in milk exclusively until its where i want it, adding more 1 or 2 times.

Lots of fresh black pepper, but I just like the look.

And as I've said on another post... a dash of Slap ya Mama Cajun seasoning.

And as someone earlier said.. the same for bacon, sausage, whatever gravy!

Dom

Twinwillow

BigGlenn


Leave all the chicken bits and a tablespoon more or less of oil in the skillet. Add 2 Tablespoons of flour in to the skillet. Stir it around and let it brown over medium heat until it is as brown as you want but do not burn the flower. Just long enough to cook the flour.
I add pepper to taste a pinch of salt and pour in 2 cups of milk. Stir really well then let it simmer until it is as thick or thin as you want.

My grandmother would "deglaze" the skillet with water just before adding the milk but I just add the milk turn my attention to the mashed taters and by the time I am done mashing taters the gravy
is done.

That is how this simple man makes chicken, pork chop, sausage or bacon gravy.

[id="quote"]quote: Originally posted by sherrymac

Can anyone tell me how to make fried chicken gravy?

[id="quote"]

I make mine the same way but, with one exception. I like using fresh ground white pepper instead of black pepper.

I love using white pepper, then no one knows how you added unitl their eyes light up and say YOW.
 
If it is just me I use cracked black pepper or a bit of cayenne too.

wow, I just made chicken gravy biscuits yesterday.
I've never seen anyone make them like I grew up on.

Mom boiled down chicken legs (I used thighs) to make
a stock, then added corn starch/flour to thicken it up.
There was never a roux.....I'm trying hard to remember
what she said...I started asking when she first got
Alzeheimers and she couldn't really remember.
But I still love it.

If anyone has any info about this kind of "gravy" please let
me know.  It was fairly thick, but clear, not like white gravy.

We crumbled biscuits (probably day old) and poured the chicken
gravy over it.

Captain Morgan,

That's what I do when making a chicken pot pie.  I do use a little water to mix with the cornstarch or flour, and then stir that quickly into the boiling chicken broth.  I'm lazy now, though, and I use either the frozen biscuits or refrigerated pie crust to top the chicken and gravy before I bake it.

This is so interesting to read all our different ways of making the gravy, depending upon the recipe, etc.!

BigGlenn


Leave all the chicken bits and a tablespoon more or less of oil in the skillet. Add 2 Tablespoons of flour in to the skillet. Stir it around and let it brown over medium heat until it is as brown as you want but do not burn the flower. Just long enough to cook the flour.
I add pepper to taste a pinch of salt and pour in 2 cups of milk. Stir really well then let it simmer until it is as thick or thin as you want.

My grandmother would "deglaze" the skillet with water just before adding the milk but I just add the milk turn my attention to the mashed taters and by the time I am done mashing taters the gravy
is done.

That is how this simple man makes chicken, pork chop, sausage or bacon gravy.

[id=quote font="arial, helvetica"]quote: Originally posted by sherrymac

Can anyone tell me how to make fried chicken gravy?

My Texas Mama made it this way too and so do I.

Captain Morgan


wow, I just made chicken gravy biscuits yesterday.
I've never seen anyone make them like I grew up on.

Mom boiled down chicken legs (I used thighs) to make
a stock, then added corn starch/flour to thicken it up.
There was never a roux.....I'm trying hard to remember
what she said...I started asking when she first got
Alzeheimers and she couldn't really remember.
But I still love it.

If anyone has any info about this kind of "gravy" please let
me know.  It was fairly thick, but clear, not like white gravy.

We crumbled biscuits (probably day old) and poured the chicken
gravy over it.

 
Captain,
 
My Nan always used equal parts cornstarch or arrow root and water to thicken her gravy, and it was always the best gravy ever.....I've tried ever since she's passed to duplicate her gravy and I can't. I always end up with a mess.
 
I've tried adding the slurry (I guess that's the culinary term, at least according to my Chef Nephew) off the heat, no luck, and about every other way imaginable, I guess it was just her way of doing it that made it special.
 
So now I use the roux method mentioned above and kid myself into thinking that making gravy that way is really a better way of doing it...LOL